Pasta with Smoky Pumpkin Cream Sauce
['1 pound penne or other pasta', 'Kosher salt', '1 (15-ounce) can pure pumpkin purée', '3/4 cup heavy cream', '1 1/2 teaspoons sweet smoked Spanish paprika', '1/4 teaspoon freshly ground black pepper, plus more for serving', '1/4 cup coarsely chopped parsley', 'plus more for serving']
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl, reserving 1 cup pasta cooking liquid.
Meanwhile, cook pumpkin purée, cream, paprika, 1 1/2 tsp. salt, and 1/4 tsp. pepper in a large skillet or wide heavy pot over medium heat, whisking constantly, until smooth and warmed through, about 3 minutes. Add 3/4 cup pasta cooking liquid and whisk to combine. Add pasta and 1/4 cup parsley and cook, adding more pasta cooking liquid to thin sauce as needed, until heated through, about 1 minute. Season with salt and pepper, then transfer to a platter. Top with more parsley and black pepper and serve.
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